CookingWithTheWolfman | Dessert | Indigenous Cuisine | Indigenous Fusion | Summer

Urban Indian Ice Cream

July 25, 2018

Raspberries are my favourite fruit/berry of all time. I love love love them. I have been spoiled growing up eating local fresh raspberries. I don’t bother with the kind you can buy at the grocery store because I just know they can’t compare to the beautiful local rubies I can get in the summer. This weekend I bought 2 boxes of raspberries to stock my freezer. I always keep some raspberries fresh to enjoy while they are in season. A perfect use for some frozen raspberries is this recipe because of the extra liquid they have when defrosted. I ended up using fresh berries because I had some to use up in the fridge before they went bad. Something I learnt from my research is using foods that we have access to and eating local.

There has been a heat wave in our area recently and we have been struggling to keep cool. Any recipe that can lower our body temperature, even for awhile, is worth trying out. This recipe is from Cooking with the Wolfman by David Wolfman. This ice-cream has a very unique texture and is very light and flakey. I thought this was a perfect recipe for the summer. This ice-cream was really refreshing, the only thing I would do differently the next time around is add more raspberry sauce.

Urban Indian Ice Cream

A delicious and light dessert with raspberries, whipped meringue and whipped cream. 

  • 1 2/3 cup frozen raspberries defrosted
  • 4 egg whites
  • 1 cup whipping cream
  • 2 tbsp sugar
  • 1/2 tsp lemon juice
  1. Drain the raspberries over a seive. Press as much pulp as possible through the sieve. Discard the seeds.

  2. Whisk the egg whites in a small chilled bowl. Slowly add the sugar and continue to whisk until soft peaks form. Chill the egg whites in the fridge until ready.

  3. In a large chilled bowl, whip the cream until soft peaks form. Gently fold the egg white mixture into the whipping cream. Once combined, slowly add the raspberry sauce and lemon juice and gently mix until combined.

  4. Pour the ice cream mixture into a loaf pan and place in freezer for at least an hour. Scoop and serve.

  5. ENJOY!

Recipe Notes

Recipe from Cooking with the Wolfman by David Wolfman

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